A New England Tradition: Grape-Nuts Pudding Recipe
When I was 15 years old I can remember my now husband telling me about how he was going to eat some Grape-Nuts pudding. I was like “grape what?” I had never heard of this pudding before and thought it has a super weird name! I had no idea that there was a cereal called Grape-Nuts so having a pudding named after it was all news to me.
I asked my husband what it was like and he said it was a thick, warm, and custardy pudding that was sweet and oven-baked. It was definitely not anything like a typical vanilla pudding, but it was certainly a delicious treat, and one native to New England. Then, about a year later I had the chance to try it and I loved it! Served with a little whipped cream and it was a very hard to resist dessert that was simple to make.
Fast Forward 15 years and I made my first batch yesterday! I was browsing the cereal aisle when the box of Grape-Nuts caught my eye. It reminded me just how delicious those little bits could be when baked into a custard-like dessert. I asked my husband for the recipe and he told me what was in the pudding since his mom always makes it.
It was super stormy yesterday so I thought baking would be fun despite the lightening and thunder. This Grape-Nuts pudding recipe takes quite a while to bake in a water bath so be prepared to bake it for about 90 minutes at 350. The water bath keep the pudding moist and prevents it from drying out in the oven which can happen quick.
- 1 cup of Grape-Nuts cereal soaked in warm water (just enough to fill the measuring cup)
- 3/4 cup of sugar
- 2 teaspoons of vanilla extract
- 4 eggs
- 4 cups of whole milk
- 1 tablespoon of butter (melted)
Pre-heat the oven to 350 degrees
Gather a deep baking dish and another thick walled pan to create the water bath.
Place soaked Grape-Nuts in the bottom of the baking dish
In a large bowl combine the sugar, eggs, and vanilla. Whisk in the milk, and butter and combine fully.
Pour mixture over the cereal and bake for 9o minutes in the water bath. The water again, will keep the pudding moist and prevent it from cracking and drying out.
I served my Grape-Nuts pudding with real whipped cream and a dusting of cinnamon. It is best eaten warm and makes a great breakfast or dessert.